UNIVERSITY  OF  CALIFORNIA  agricultural  experiment  station 

COLLEGE   OF  AGRICULTURE  E-  J-  Wickson,  d, rector 

BERKELEY,   CALIFORNIA 


CIRCULAR  No.  44 

(June,  1909.) 


■ 
OPPORTUNITIES  FOR  INSTRUCTION  IN  DAIRY  INDUSTRY 

AT   THE 

UNIVERSITY  FARM,  DAVIS,  CALIFORNIA 

1909-1910 


The  first  regular  instruction  in  Dairy  Industry  to  be  offered  at  the 
University  Farm  was  given  in  the  fall  of  1908,  to  a  class  of  twenty-five 
short  course  students  in  creamery  butter  making.  This  was  followed 
during  the  second  half  of  the  year  by  courses  of  longer  duration  and 
wider  scope,  for  students  in  the  School  of  Agriculture  and  for  regu- 
larly enrolled  students  of  the  College  of  Agriculture,  who  also  pursue 
extended  courses  at  the  University  Farm. 

LOCATION  AND  BUILDINGS. 

In  1906  a  commission  appointed  for  the  purpose  selected  and  pur- 
chased a  farm  of  780  acres  of  fine  valley  land  at  Davis  in  Yolo  County, 
which  is  thirteen  miles  west  of  Sacramento  and  ten  miles  south  of 
Woodland.  This  junction  point  of  the  Southern  Pacific  lines  makes 
the  University  Farm  very  accessible  to  all  parts  of  the  state.  Nu- 
merous buildings  and  improvements  have  already  been  provided  and 
several  new  buildings  are  now  under  construction  for  purposes  of  in- 
struction in  agriculture.  The  dairy  building  is  a  two-story  structure 
60  X  80  with  rooms  on  the  first  floor  for  separating,  churning,  cheese 
making,  market  milk  and  cold  storage  of  butter  and  cheese.  There  is 
also  a  power  room  containing  an  engine,  motors,  compressor  and  a 


3 

40  H.P.  boiler  which  furnishes  steam  for  heating  and  power  to  operate 
creamery  machinery  and  the  eight-ton  refrigerating  machine.  On  the 
second  floor  are  two  class  rooms,  a  laboratory  for  testing  milk  and  dairy 
products,  and  several  offices. 

THE  CKEAMEKY. 

The  University  Farm  Creamery  has  been  in  operation  since  Sep- 
tember first,  1908.  It  is  a  very  important  help  in  creamery  instruction. 
Cream  and  milk  are  received  from  local  patrons  exactly  as  should  be 
done  in  a  private  or  cooperative  creamery  and  payment  made  for  same 
according  to  market  quotations.  The  maintenance  of  a  well  organized 
creamery  run  upon  commercial  lines  is  a  necessary  adjunct  to  effective 
instruction  in  butter  making  or  creamery  management.  With  an  as- 
sured local  supply  of  milk  and  cream,  the  University  Farm  Creamery 
will  provide  occasion  for  studying  many  of  the  vexed  creamery  ques- 
tions of  California,  and  in  turn  impart  what  may  be  thus  learned  to 
those  taking  certain  courses  of  instruction  at  the  University  Farm. 
All  courses  in  dairy  industry  offered  in  any  way  by  the  University  of 
California  College  of  Agriculture  are  given  at  the  University 'Farm, 
where  students  have  the  opportunity  of  seeing  all  operations  conducted 
from  a  practical  and  commercial  point  of  view. 

EQUIPMENT  AND  METHODS. 

The  standard  makes  of  centrifugal  separators,  both  hand  and 
power,  are  in  use  as  occasion  demands  and  are  available  for  instruction 
at  all  times.  All  cream  received  is  pasteurized  through  a  continuous 
machine  and  ripened  in  a  modern  ripening  vat  where  the  temperature 
can  be  controlled  by  revolving  brine  coils.  A  trunion  starter  can  is 
in  use- for  making  starter  in  order  to  properly  control  fermentation  in 
the  ripening  of  the  cream  for  churning.  Pasteurization  and  the  use 
of  starters  are  recognized  as  essential  practices  in  the  making  of  butter 
from  gathered  hand  separator  cream.  These  alone  should  constitute 
an  especial  attraction  to  the  present  or  prospective  California  butter 
maker,  as  their  use  is  far  too  rare  in  the  creameries  of  the  state. 

From  the  ripener,  the  cream  passes  by  gravity  to  the  churns.  Two 
modern  combined  churns  and  workers  are  in  daily  use.  From  the 
churn  the  butter  is  packed  in  modern  molds,  cooled,  cut  out  and 
wrapped  or  packed  according  to  the  disposition.  From  receiving 
platform  to  finished  butter,  the  cream  is  carefully  guarded  at  every 
step.     Acidity  tests  and  water  control  form  an  important  part  of  the 


THE  HAND  SEPARATOR  PLAYS  AN  IMPORTANT  PART  IN  OUR  DAIRY  INDUSTRY. 
THE  STUDENT  STUDIES  ALL  TYPES  OF  MACHINES  DURING  HIS   COURSE. 


MAKING  CHEESE  IS  AN  IMPORTANT  INDUSTRY  IN  CALIFORNIA. 
MORE  CHEESE  MAKERS  ARE  NEEDED. 


work.  Sanitary  construction  and  modern  equipment  rule  throughout. 
In  the  cheese-making  rooms  are  found  sanitary  steel  vats,  modern 
presses  and  other  appliances  for  making  cheddar  and  other  types  of 
cheese.  There  are  two  cheese-curing  rooms  where  temperature  is 
under  control  and  where  the  humidity  may  be  observed  by  the  Mason 
Hygrometer. 

A  market  milk  room  is  being  planned  which  will  contain  machinery 
and  devices  for  the  practical  and  sanitary  handling  of  milk  in  its 
preparation  for  market  purposes.  These  will  include  pasteurizers, 
coolers,  bottle  fillers,  bottle  washers,  testers,  etc.,  and  such  other  appli- 
ances as  the  room  will  accommodate. 

The  milk  testing  laboratory  is  equipped  with  turbine  and  electric 
Babcock  milk  testers,  acidity  testing  apparatus,  cream  weighing  scales 
and  tests  for  determining  water  in  butter.  Each  student  is  assigned 
an  extensive  assortment  of  Babcock  testing  glassware,  for  which  he  is 
responsible,  and  also  an  individual  drawer  in  which  to  keep  it.  There 
are  eighty  drawers  and  room  for  forty  students  in  a  section. 


g  In 

£  O 
W 

ft  co 

£  ft 
n 


THE  SHORT  COURSES-FALL  1909 


DAIRY   INDUSTRY 

Since  creamery  men  and  dairy  men  cannot  absent  themselves  very 
long  from  their  usual  activities  for  purposes  of  study,  short,  condensed 
courses  of  instruction  are  offered  in  which  the  best  practices  in  the 
respective  branches  are  taught,  together  with  enough  of  the  science 
underlying  them  to  make  them  interesting  and  valuable.  In  the  past, 
these  courses  have  been  useful,  effective  and  well  attended.  Those 
who  have  taken  them  are  uniformly  well  pleased  with  their  investment. 
Two  dairy  short  courses  will  be  offered  at  the  University  Farm  during 
October  and  November,  1909,  as  follows : 


DAIRY  MANUFACTURES— EIGHT  WEEKS. 

October  4th-Novembek  24th. 

For  creamery  butter  makers  and  cheese  makers. 

Object. — To  give  practical  instruction  in  the  principles  underlying 
clean  milk  production  and  the  manufacture  therefrom  of  butter  and 
cheese  and  to  afford  an  opportunity  of  making  and  handling  these 
products  under  the  instruction  of  successful  operators. 

Instructors. — Assistant  Professor  Hopper,  Dr.  Ward,  Mr.  Hage- 
mann  and  others. 

Lectures  on  the  secretion,  composition  and  handling  of  milk;  fer- 
mentations in  milk  and  their  control ;  testing  milk,  cream  and  other 
products  for  butter  fat ;  separation  of  cream,  cream  ripening,  pasteu- 
rization and  the  use  of  starters ;  churning,  control  of  and  tests  for  water 
in  butter;  dairy  bacteriology,  cheese  making,  curing,  creamery  account- 
ing, etc. ;  steam  engines,  boilers,  motors,  pumps,  etc.,  and  many  other 
subjects  of  vital  interest  to  all  who  aim  to  become  successful  creamery 
operators. 

Two  lectures  daily  for  eight  weeks.  Practice  in  the  separating 
room,  churning  room,  cheese  rooms,  milk  testing  laboratory,  bacte- 
riology laboratory  and  with  machinery ;  4-6  hours  daily,  including 
Saturday. 


A  TR UNION   STARTER  CAN  IS  IN  DAILY  USE.      THIS   PIECE  OF  APPARATUS  IS 
THE  CALIFORNIA  BUTTERMAKER  's   BEST  FRIEND. 


CHURNS   IN   USE  AT  THE  UNIVERSITY   FARM   CREAMERY. 


9 

During  this  course  the  sixth  and  last  entry  for  the  current  year  of 
the  Educational  Butter  Scoring-  Contest  will  be  scored  at  the  dairy 
school  and  premiums  awarded. 

It  is  recommended  that  those  registering  in  this  course  shall  have 
had  some  creamery  or  dairy  experience. 

MARKET  MILK  AND  CREAM  SUPPLY— TWO  WEEKS. 

October  11th-23rd. 

For  milk  dealers  and  creamery  patrons. 

Object. — To  give  practical  instruction  in  the  most  approved  meth- 
ods of  handling  milk  or  cream  for  creamery  purposes  or  for  direct 
consumption. 

Instructors. — Assistant  Professor  Hopper,  Dr.  Ward,  Mr.  Hage- 
mann  and  others. 

Lectures  upon  the  secretion  of  milk,  its  composition  and  the  influ- 
ences affecting  same.  Requirements  for  handling  milk  and  cream  for 
market  or  dairy  purposes.  Testing  milk  and  cream  for  butter  fat, 
acidity  or  adulterations.  Practice  in  running  hand  separators,  bot- 
tling, standardizing  and  pasteurizing  milk  or  cream  for  market. 

Two  or  three  lectures  daily.  Practice  in  milk  testing,  laboratory 
and  market  milk  rooms.    4-6  hours  daily. 

For  instruction  in  milk  testing,  short  course  students  must  register 
in  one  of  the  above  courses. 

FEES. 

Dairy  manufactures,    $10.00  and  $5.00  deposit  to  cover  breakage. 

Market  milk  and  cream  supply,  $2.00. 

Deposits  are  for  breakage  and  the  unusued  part  is  returnable. 
Necessary  books  will  not  exceed  $5.00.  There  is  no  tuition.  Other 
expenses  are  purely  personal. 


10 


11 


COURSES   FOR   STUDENTS   IN   THE 
COLLEGE  OF  AGRICULTURE 


DAIRY  INDUSTRY 

11.  Butter  and  Cheese. 

Assistant  Professor  Hopper  and  Mr.  Hagemann. 

Nature  and  composition  of  cow 's  milk ;  Babcock  and  other  tests  for 
milk  and  milk  products ;  creaming  of  milk ;  use  of  starters  and  pasteu- 
rization in  the  ripening  of  cream;  salting,  working,  packing,  scoring 
and  marketing  of  creamery  butter. 

Selection  and  care  of  milk  for  cheese  making.  Principles  of  and 
practice  in  making  cheddar  and  other  types  of  cheese. 

Second  Semester.  First  half,  21/2  nnits.  Given  at  the  University 
Farm. 

21.  Market  Milk.  Assistant  Professor  Hopper. 

Conditions  affecting  quality  of  milk  for  direct  consumption.  Req- 
uisites for  producing  different  grades  of  milk.  Tests  for  quality,  adul- 
terations, etc.  Standardizing,  bottling,  and  delivering  under  various 
conditions.    Inspection  and  scoring  of  dairies. 

Second  Semester.  Second  half,  2~y2  units.  Given  at  the  University 
Farm. 

Prerequisite:  Dairy  Industry  11  or  an  equivalent  of  milk  testing 
and  bacteriology. 


12 


£  p 


.   < 

CO     &h 

w 

2  « 
«  w 
«    2 


C5      O 


SZJ 


13 


THE  SCHOOL  OF  AGRICULTURE 


DAIRY  INDUSTRY 

During  their  second  year  students  in  the  School  of  Agriculture 
receive  instruction  in  dairy  industry  for  one  semester.  This  is  work 
of  secondary  grade  and  while  it  covers  part  of  the  field  indicated  in 
the  courses  for  students  in  the  College  of  Agriculture,  it  is  not  so 
technical  and  rather  more  general.  It  aims  to  give  the  student  a  gen- 
eral dairy  training,  but  does  not  fit  for  special  lines  of  dairy  work — 
such  preparation  is  secured  in  the  other  courses  mentioned. 


THREE  ESSENTIALS  IN    MODERN   CREAMERY   MANAGEMENT  ARE   THE  STARTER  CAN, 
PASTEURIZER  AND  RIPENER.      THESE  ARE  FOUND  AT   THE  UNIVERSITY  FARM. 


POSITIONS  NOT  GUARANTEED. 


While  we  encourage  as  many  as  possible  to  take  such  courses  as 
seem  to  meet  their  needs,  and  have  multiplied  courses  in  order  to  meet 
the  demands  of  as  many  as  possible,  we  cannot  guarantee  to  find  em- 
ployment for  all  after  completion  of  their  course  of  study.  This  ap- 
plies especially  to  those  taking  the  short  courses.  However,  we  are 
constantly  receiving  calls  for  men  with  training  and  all  worthy  stu- 
dents will  probably  find  satisfactory  positions. 


14 


LIVING  ACCOMMODATIONS. 

Board  and  room  can  be  obtained  in  Davis  at  from  $20.00  to  $25.00 
per  month.  The  University  Farm  is  adjacent  to  the  town,  making-  all 
accommodations  accessible. 

Inquiries  concerning  courses  listed  herein  will  be  carefully  an- 
swered by  addressing,  Dairy  Industry,  University  Farm,  Davis,  Calif. 


OTHEE  SHORT  COURSES  FOR  FARMERS. 

They  are  two  weeks  in  length  and  include  poultry  husbandry,  gen- 
eral agriculture,  horticulture  and  viticulture  and  animal  industry. 
Announcement  of  these  courses  is  made  in  another  circular. 

For  information,  address. 

Superintendent.  University  Farm  Schools, 

Davis,  California. 


UNIVERSITY  OF  CALIFORNIA-COLLEGE  OF  AGRICULTURE 

UNIVERSITY  FARM,  DAVIS,  CALIFORNIA 

SHORT  COURSES  IN  DAIRY  INDUSTRY. 

Detach  and  ti,sc  this  Application  Form. 

Xame  in  full  : 

Permanent  P.  O.  Address 

Age 

Xame  and  address  of  parent  or  guardian  (if  under  21)  : 


Butter  making                        Market  milk 
Indicate  course  desired 

Dairy  or  creamery  experience 


Date  of  application 

It  will  be  helpful  to  us  to  know  approximately  the  expected  attendance  upon  the 
courses  before  their  time  of  beginning  and  Ave  thus  ask  all  to  fill  out  and  mail  the 
above  application  as  soon  as  the  decision  to  attend  is  reached. 

Address,  Dairy  Industry, 

University  Farm. 
Davis,  California. 


